Our winemaker, Madeleine Gay, suggests with the dish below-mentioned Le Domaine du Chapitre 2005, from the range Crus des Domaines. > To order the wine or for more information about this range, click here.

Asparagus and smoked salmon feuilleté (starter)

Ingredients for 4 people - 4 baked feuilleté about 10 cm long, or 4 vol-au-vent cases - 4 slices smoked salmon - 12 green asparagus, peeled - 300 ml cream, reduced - 60 g butter - Juice of one lemon - 30 g chopped chives - 20 g butter - Salt and pepper

Method

Cook the asparagus for about 3 minutes in salted water, until just tender.

Refresh in cold water to preserve the colour, then drain.

Cut the asparagus tips to 7 cm in length, then slice the remaining stalks into rounds.


Lemon beurre blanc

Incorporate the butter and lemon juice into the reduced cream. Season with salt and pepper. Keep warm,.


Final assembly

Heat the asparagus tips and rounds in butter, then season.

Reheat the feuilleté for 8 minutes in an oven preheated to 100°C.

Gently warm the slices of smoked salmon in the oven.

Arrange one feuilleté in the centre of each plate with the asparagus on top.

Place the salmon on top and spoon the lemon beurre blanc over.

Garnish with chopped chives.